Egg Recall-Has Anyone Used Eggbeaters?

Baking By bands Updated 25 Aug 2010 , 3:03am by helsbels

bands Posted 20 Aug 2010 , 11:33am
post #1 of 3

Hi everyone !! I'm a hobby baker for family and friends and I use the WASC mix method. I'm concerned with the latest egg recall about using eggs in the mix. I thought if I could pass on the shelled eggs and use Egg Beaters it would be safer and/or put my mind at ease. Has anyone used Egg Beaters? I have the conversion chart but I'm concerned with taste and appearance. I will practice before my next cake is due, I was just wondering if anyone could give me a heads up on what to expect? icon_biggrin.gif

2 replies
erincc Posted 25 Aug 2010 , 2:26am
post #2 of 3

I've never tried Egg Beaters, but in a cake you don't need to worry about egg safety. As long as the cake is baked through, the salmonella is killed.

helsbels Posted 25 Aug 2010 , 3:03am
post #3 of 3

I use the cartons of egg whites. I almost always do because I hate separating eggs icon_smile.gif. I even use them when I make french macaroons. But I have never used just regular eggbeaters for baking.

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